Thread by @KendraWrites, I know this is hard for some of y'all to understand but: [...]

KendraWrites

I know this is hard for some of y& #39;all to understand but:

I don& #39;t like mayo.
I don& #39;t like vegan mayo.
I don& #39;t like your house sauce whose base is mayo.
I don& #39;t like the "low cal" yogurt dressing you crafted to mimic mayo.

This is very hard for a lot of US people to get. /1

Because culturally we are pretty narrowly focused on taste which is chemo-sensory.

What does that mean?

A good example is jello or tofu which mainly taste like what they are flavored with or cooked in. /2

That combination of the texture of the food (plus the smell and a few other things), plus the taste is flavor.

I do not like the taste or flavor of mayo.

I& #39;m sure your mom& #39;s mayo concoction tastes better - I won& #39;t fight that. But the flavor is no better because of texture /3

I do not like creamy, savory, foods. That flavor combination makes me want to hurl.

And generally, if I& #39;m going to eat a creamy, sweet, food I prefer it cold which reduces our flavor perception. /4

But because we& #39;re so focused on taste (super tasters), there& #39;s much less discourse around perception of texture in the US (other cultures focus more on it). Part of that is also because it& #39;s harder to model texture. /5

So I& #39;m just here to say a lot of us are texture first eaters and don& #39;t push people to eat textures that trigger physical revulsion.

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